Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-09-09
while the feeling which prompts these
DESTROYS al1 spirit and enthusiasm

w
destroys all spirit and enthusiasm.
There is, however, one difference be-
tween the hero and the martyr thst must
not be overlooked: 1t is no part OF hero
ism to quietly submit to what can be
avoided: such submission may make mar
tyT0Cm but not heroIsm. Therefore it g q
part Of the heroisin of an educated
woman to train ell the members OF her
household in habits of order and puncsu-
atty, that there be no unnecessary labor
una opportunity 10 nourjsh the higher de-
mRnds Of her nature end be q helpmees L
the best sense Of the word.
RECIPES
Ham Toast-Nince some boiled ham
very fine, stir in = pint Of cream, with
pepper, mustard, butter and two eggs
bell and pour over nicely Drowned toast.
Set n the oven TO cry.
French Toast-Be&t three eggs, add g
pint Of sweet milk and 3, pinca of salt.
Cut in slices an inch thick s Loaf Of stale
bread, dip IN the egg, fry in hot butter,
sprinkle with sugar and grated nutmeg.
HEm omelet.e-Chop up hne about haii
2 pound Of cold boiled ham. Add 10 il
hslt 8 dozen eggs we'll beaten, with lit
lie salt and pepper. Place in g pan q
small piece Of butter sud turn IL the eggs
and ism, ard brown tae mass.
German TCast-Cut II thin slices g loaf
of bread, soak haitian hour in sweet milk,
tshe cut the bread, beat two eggs, g
small spoonful, Of butter, tablespoonful
Of corn starch in milk, dip the slices of
bread in and fry brown sprinkle with
sugar AID cinnamon.
Chicken Croquettes-Take cold chicken,
either roast or boiled, mince line so that
i viii adhere we'll, m0isten with gravy
OF with milk, season with sslt ana pep
par, end little sage if Inc flavor is
sSF2eable; make into forms, dip il egg
and roll in either cracker or bread
crumbs, sad fry slowly in hot lard.
Dixie BisCuit-Th-ee ptnts Of flour, two
eggs, onehaf cup Of butter, two table
7p0oEtul5 sugar, one cap sweet milk, crg-
third OF cake Of yeast in cue-hG6 cup
wafer. Nix and allow to rise four OF
Eve hours, then knead aga IL. Roll cut
end cut with two 81 cutters. Plal e
the smaller Oh lle larger. lie. tGcm rise
IN hour and hail. Bake in twenty min
utes.
Milk Lemonede-To make two quarts
OF lemonade gu fat put half pint Of
lemon juice, half pint OF white VINE
three quarters of pound Of loaf sugar,
and quart CT boiling water into 4
pitcher. Stir well, cover closely, and
when cold add pirt Of boiling milk.
Let the preparation stand over night, then
strain it either through Jelly bag or Z
piece Gf fine muslin and il is then ready
for use.
Fsiry Cake-Whites OF ten eggs, yolks
of FIVE, twelve ounces OF sugar, six
ounces Of fogr, one teaspoon.ul cream
taIter, rind and jnice of one orange.
Beat whites until dry. Beat yolks
thoroughly; sid orange juice and rind,
and best agaln; then add to beaten
whites. Silt sugar IN gradually, then
-four with cream OF tartar. Bake IN tins
with G hole in middle, IN q moderate
oven,
Spice pudding Two pounds Of rnisins,
two pounds OF currants, one-fourth
pound Of citron or lemon peel, one tea
cup Of sugar, two thick slices Of bread
crumDled tine, seven eggs, 3 teagpoonful
each of cloves, cinnamon and nutmeg
grated; two pounds OF beef suet, piece
of butter the size of an orange; about
TWO pounds Of -four. Mix i al with milk
or water and boil tour hours in 2 bag.